Nutritional Facts

Directions

Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.

When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.)

In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika.

Place in an ungreased 15x10x1-in. baking pan. Bake at 375° for 12-18 minutes or until a thermometer reads 160°.Yield: 2 dozen.

Originally published as Stuffed Baby Red Potatoes in Taste of Home
December/January 2009, p45

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"This recipe was demonstrated at a TOH Cooking Show I attended last year with my Mother-In-Law and we decided to make them together for a family dinner today, They turned out delicious. I don't remember it seeming as tedious for the Cooking Show host to core out the potatoes as it was for us, but maybe that's because we are not a "Chef" . But even though it was a little tricky to dig out the pulp without breaking the skin, we still loved the end result. I will make them again."

"I had six kids at the house for Easter egg hunting and made these for all of them. My daughter is a gluten-free vegetarian so I made half sans bacon and half with bacon. Everyone LOVED them. I think next time I might put a little bit of green onions on the top. All of the kids asked that I please please please make them again soon!"